Ricky’s Fish Tacos: What took me so long?

There’s not much I really need to say that the blogosphere hasn’t already saidtwiceover, but I’ll basically break it down for those who aren’t familiar. Tender, flaky white fish. Light crispy batter. Fresh crunchy cabbage and pico de gallo. Spicy flavorful salsas to add some heat. A homemade crema made from mayo and milk to cool it all down. $2.50 buys you a hefty Baja-style fish taco; $3 gets you a shrimp taco or fish/shrimp taco (combo).

Since his debut more than a year ago, Ricky’s digs have gotten a lot better. He’s got a semi-permanent residency on Santa Monica and Sunset at the Mi Alma Collective, a quirky open-air gallery/store with eco-friendly offerings by a group of local artists. His once cramped cart has spread out to a few tables, and he’s even got a helper manning the cash register. Ricky usually sets up shop on the weekends from noon until 6 p.m., though he closes up shop once the tacos are gone. Follow his schedule on Twitter @rickysfishtacos.

The location at the Mi Alma Collective also affords the space for other vendors to come in, and you’ll often find an agua fresca stand conveniently set up next to Ricky’s. The flavors vary, but if there is an orange-colored agua fresca available, buy that one. It has flavors reminiscent of those giant coolers of “orange drink” that my school used to get from McDonald’s for big events — except it’s made with fresh fruit and a thousand times better. Drinks are usually $2 a pop.

Mi Alma also has plenty of random and mismatched seating among its art installations, which gives you all the more reason to deal with the crowded parking situation and make a day of it. On a sunny spring day, there’s nothing quite like fish tacos, agua frescas and some serious hipster watching. Bring your most ironic sunglasses.